Lower Calorie Peanut Butter Cookies
Indulge your sweet tooth guilt-free with these Lower Calorie Peanut Butter Cookies—rich, chewy, and oh-so-satisfying! Made with natural creamy peanut butter and a clever swap of unsweetened applesauce for excess fat, these cookies are the perfect marriage of flavor and nutrition. Sweetened with light brown or coconut sugar and crafted with whole wheat flour for added fiber, they offer a wholesome twist on the classic treat. A touch of vanilla, a dash of salt, and optional mini chocolate chips elevate the flavor profile, while an egg white adds just the right amount of binding without unnecessary calories. Ready in just 20 minutes from start to finish, these lower-calorie delights are ideal for a quick snack, a healthier dessert, or even meal prep. Whether you enjoy them warm out of the oven or save them in an airtight container for later, these cookies are a crowd-pleaser that doesn’t compromise on taste. Perfect for health-conscious cookie lovers, these treats are irresistibly soft with a delightful peanut butter aroma.
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Recipe Information
Ingredients
- 120 grams Natural creamy peanut butter
- 60 grams Unsweetened applesauce
- 100 grams Light brown sugar or coconut sugar
- 1 teaspoon Vanilla extract
- 1 large Egg white
- 120 grams Whole wheat flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 30 grams Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the natural creamy peanut butter, unsweetened applesauce, light brown sugar, and vanilla extract. Mix until well combined.
Add the egg white to the mixture and stir until fully incorporated.
In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until a dough forms. If using, fold in the mini chocolate chips at this stage.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake as the cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 135.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
